Description
Lamb Tangia is a traditional slow-cooked Moroccan dish, known for its rich flavors and tender meat.
Ingredients
Scale
- 2 kg lamb shoulder
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1 tsp saffron threads
- 1/2 cup olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- 2 cups water
- Fresh coriander for garnish
Instructions
- Preheat the oven to 150°C (300°F).
- In a large bowl, combine garlic, cumin, coriander, paprika, saffron, olive oil, lemon juice, salt, and pepper.
- Add the lamb and coat it evenly with the marinade. Let it sit for at least 1 hour.
- Place the lamb in a tagine or a heavy pot.
- Add water to the pot.
- Cover the pot tightly and place it in the oven.
- Cook for 4-5 hours or until the meat is tender.
- Garnish with fresh coriander before serving.
Notes
- Serve with bread or couscous.
- Adjust spices according to your taste.
- Prep Time: 1 hour
- Cook Time: 4-5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 200g
- Calories: 350
- Sugar: 0g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Lamb Tangia, Moroccan Lamb, Slow-cooked Lamb